In a large pot heat olive oil over medium high heat, add onions, bell peppers, celery and garlic. Cook until translucent, about 10 minutes. Stir in flour and cook for 2 minutes. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails. Whisk in 15 oz can of pumpkin and bring soup to a boil, then swimmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste. Enjoy.